Easy Chili

I love the Woman’s Home Companion Book by Naomi Judd.  This is one of my favorite recipes from that book.

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 green bell pepper, cored, seeded and diced
• 1 pound lean ground beef (round)
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 5 teaspoons flour
• Hot water
• 3 cans (101/4 ounces each) condensed tomato soup
• 3 cans (15 1/2 ounces kidney beans, undrained
• 1 can (16 ounces) stewed tomatoes

Garnishes (optional).  Grated cheese, any kind, chopped onion and sour cream

1. In a 4 quart saucepan over medium high heat, heat the oil.  Add the onion and the green pepper.  Cook, stirring until softened, about 10 minutes.
2. Add the beef, breaking up clumps with a wooden spoon, and cook until browned, about 15 minutes.
3. Meanwhile in a small bowl stir together the chili powder, salt, pepper and flour.  Stir in just enough hot water to make a smooth paste.
4. Into the meat mixture, stir in the soup, beans and tomatoes.  Bring to a boil.  Lower the heat.  Stir in the chili powder mixture.  Cover and simmer over low heat for at least 30 minutes or longer.  Sir frequently to avoid scorching.
5. Garnish with toppings.